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Creamy Vegetable Pasta Recipe - A creamy, yet healthy veggie loaded protein-packed pasta with asparagus and peas, all tossed in a lightened-up cream sauce!

Creamy Asparagus Pasta

Katerina | Diethood
This creamy asparagus pasta is a healthy, veggie-loaded, protein-packed pasta with asparagus and peas, all tossed in a lightened-up cream sauce!
Servings : 6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

  • water for boiling pasta
  • 1 box (14.5 oz.) Farfalle Pasta
  • 1 pound asparagus, cut into two-inch pieces, ends trimmed and discarded
  • 1 cup green peas, frozen or fresh
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • ¼ cup low sodium chicken broth
  • 1 cup skim milk
  • 2 ounces cream cheese, room temperature
  • 3 tablespoons grated parmesan cheese
  • salt and fresh ground black pepper, to taste
  • fresh chopped parsley, for garnish

Instructions
 

  • Bring a large pot of water to a boil. Add pasta to the boiling water and cook for 6 minutes; add the asparagus and peas to the pot and continue to cook for 3 more minutes or until al dente. Drain.
  • In the meantime, prepare the sauce and heat the olive oil in a large skillet over medium heat. Add onions and garlic and cook for 2 to 3 minutes, or until tender.
  • In a small mixing bowl combine flour and chicken broth; whisk until thoroughly incorporated.
  • Add the broth mixture to the onion mixture in the pan. Whisk in the milk; continue to whisk constantly and bring to a boil. Reduce heat and cook for 1 more minute, or until thickened.
  • Whisk in the cream cheese; stir until melted. Stir in the grated parmesan cheese and remove from heat—season with salt and pepper.
  • Add the pasta and vegetables to the sauce; stir until completely combined.
  • Remove from heat, garnish with parsley, and serve.

Notes

  • Asparagus: Cut or snap off and discard the woody ends before adding the asparagus to the pasta.
  • Peas: Use fresh, canned, or frozen peas. You don't have to thaw them if they are frozen.
  • Pasta: Farfalle Pasta can be replaced with classic, whole wheat, or gluten-free pasta. Great subs for farfalle are shells, orecchiette, mini penne, or small rigatoni. 
  • Cream Cheese: The cream cheese needs to be at room temperature so that it blends and melts perfectly. If cold, it will curdle and not mix well with the other liquid.
  • Dairy-Free: You can replace skim milk and cream cheese with non-dairy alternatives for a vegan version of this dish.

Nutrition

Calories: 390 kcal | Carbohydrates: 65 g | Protein: 16 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 13 mg | Sodium: 101 mg | Potassium: 490 mg | Fiber: 6 g | Sugar: 8 g | Vitamin A: 989 IU | Vitamin C: 15 mg | Calcium: 131 mg | Iron: 3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: asparagus recipe with sauce, asparagus with cream sauce, creamy asparagus pasta